Step 3: Shape the Meatloafs
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin or small loaf pan for individual meatloafs.
- Divide the meat mixture into portions and shape into mini loaves (or one large loaf if preferred).
- Place them on a baking sheet or in the prepared pan.
Step 4: Top and Bake
- Spoon a generous amount of caramelized onion mixture over each meatloaf.
- Sprinkle shredded Gruyère or Swiss cheese on top for a golden, bubbling finish.
- Bake for 25–30 minutes for mini meatloafs or 50–60 minutes for a large loaf, until the internal temperature reaches 160°F (71°C).
Step 5: Rest and Serve
- Remove from the oven and let the meatloafs rest for 5–10 minutes. This allows juices to redistribute, keeping them moist.
- Serve with creamy mashed potatoes, roasted vegetables, or a crisp green salad.
Tips for Perfect French Onion Meatloafs
- Slow-cooked onions are the secret to deep, rich flavor. Don’t rush this step.
- Cheese choice matters: Gruyère gives a nutty, sophisticated flavor, while Swiss cheese adds mild, melty goodness.
- Individual meatloafs bake faster and offer easy portion control.
- Make-ahead option: Assemble meatloafs and refrigerate for up to 24 hours before baking.
Conclusion:
French Onion Meatloafs elevate a humble dish into a restaurant-worthy experience. With the sweet, savory depth of caramelized onions and the melty richness of cheese, every bite is a comforting explosion of flavor. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe will quickly become a family favorite.
If you want, I can also create a quick printable version of this recipe with precise timings and measurements, perfect for the kitchen. Do you want me to do that?
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